We pre-made 12 pizzas for a Super Bowl party and they sat out about two hours. The ones that went in the oven first were crispy, but as time went on, the latter ones weren't as crispy. I'm guessing because the dough absorbed moisture from the sauce. This doesn't happen when I freeze pizzas and cook frozen, but does if I let them thaw out.

Really there are two thin crust types we are talking about seems like although we have written of them in the same context.One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.

I prefer the latter. Which style is everyone else shooting for. From the pictures Steve I would guess you are more of a cracker style man.

Really there are two thin crust types we are talking about seems like although we have written of them in the same context.One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.

Can you give an example of each (ie like Pizza Hutt).

DKM

Randy, I got your request, just need to find the time. Maybe tonight or tomorrow.

DKM, I look forward to reading about your technique on roasting peppers. After trying roasted bell peppers as you suggested on my thin crust I want ever go back to the raw ones. What a big difference it made.

Take your peppers (any color) and lightly put on some olive oil and kosher salt.

Have the temperature in the gill/smoker/oven the same as you would for a whole chicken, around 325 - 350. Let them roast until the skin blisters and the pepper is soft (I have had times ranging from 30 minutes to an hour). Put the peppers in a bowl and cover with towel/plastic rap/lid for 10 to 15 minutes. Uncover and peel them (skin should come right off), and remove the stem and seed pod. DO NOT RINSE THEM; this can remove some of the flavor, especially if you used a grill or smoker.

That is a fast way of doing it, but thats not roasting, that is blistering them. It is always good for a quick one, and I have certainly done that many a time. However, it is not the same as roasting them which IMHO is a better tasting product.